This rustic James Martin Chicken Bonne Femme is made with golden chicken thighs, smoky chorizo, and tender new potatoes, ready in just over an hour. It swaps the traditional heavy cream for a vibrant, spicy reduction that clings to every bite. I love how the chorizo oil seeps into the potatoes during the roast.

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What Makes This Version Different

Standard Chicken Bonne Femme is a gentle, creamy French braise that relies on bacon, mushrooms, and onions. James Martin’s version, taken from his American Adventure, turns up the volume with diced chorizo and a dash of Tabasco. The result is a punchier, smokier dish that still retains the comforting soul of the original.

Cooking it all in one roasting tray allows the chicken fat and chorizo oils to emulsify into a dark, rich gravy without any extra effort. I was surprised by how much the green pepper adds to the sauce; it breaks down just enough to provide a subtle sweetness that balances the heat.

James Martin Chicken Bonne Femme Ingredients

4 tbsp olive oil
100g lardons or chopped streaky bacon
100g plain flour, seasoned with salt and pepper
1.5kg whole chicken, jointed into 8 pieces (or use large chicken thighs)
1 green pepper, deseeded and diced
3 large Spanish onions, sliced
2 celery sticks, diced
125g white button mushrooms, sliced
300g new potatoes, scrubbed
5 garlic cloves, chopped
150g chorizo, diced
4 tbsp white wine
2 tbsp Worcestershire sauce
15 drops Tabasco (adjust to taste)
Small bunch fresh tarragon, chopped

How To Make James Martin Chicken Bonne Femme

Crisp the Bacon: Preheat your oven to 200°C (400°F). Place a large roasting tray over a medium heat on the hob. Drizzle in half the oil, add the lardons, and fry until crisp. Remove them with a slotted spoon and set aside.
Brown the Chicken: Spread the seasoned flour on a plate and coat each chicken piece thoroughly. Add the remaining oil to the tray and fry the chicken pieces in batches until golden brown. Move them to the bowl with the bacon.
Sauté the Aromatics: Add the onions, green pepper, celery, mushrooms, potatoes, garlic, and chorizo to the hot tray. Stir them in the fat for a few minutes to release their flavours.
Deglaze the Pan: Pour in the white wine, scraping up any sticky bits from the bottom of the tray. Stir in the Worcestershire sauce and Tabasco.
Roast to Perfection: Return the chicken and bacon to the tray, nesting them among the vegetables. Season well and transfer the tray to the oven. Bake for 35-40 minutes until the chicken is cooked through and the potatoes are tender. Sprinkle with fresh tarragon before serving.

Recipe Tips

Don’t peel the potatoes: Leaving the skins on the new potatoes keeps them intact during the roast and adds a nice texture against the soft vegetables.
The flour is key: Coating the chicken in flour doesn’t just help it brown; the excess flour that falls into the pan helps thicken the juices into a glossy sauce.
Control the heat: If you are sensitive to spice, start with 5 drops of Tabasco. The chorizo already adds a layer of paprika heat.
Use a metal tray: Since this recipe starts on the hob and ends in the oven, use a sturdy metal roasting tin rather than glass or ceramic, which might crack over direct heat.

What To Serve With Chicken Bonne Femme?

Since this tray bake already includes potatoes and plenty of vegetables, you don’t need heavy sides. A few slices of crusty baguette are essential for mopping up the spicy, smoky oils at the bottom of the pan.

For a bit of freshness, serve a crisp green salad with a sharp vinaigrette or some steamed green beans to cut through the richness of the chorizo.

How To Store Leftovers Chicken Bonne Femme?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop; the microwave can make the chicken rubbery.

I don’t recommend freezing this dish as the potatoes can become grainy and the sauce may split when thawed.

How To Reheat Leftovers Chicken Bonne Femme?

To reheat Chicken Bonne Femme without drying it out, use one of these two methods:

1. The Oven Method (Best Result)

Prep: Preheat oven to 350°F (175°C).
Moisture: Place leftovers in a dish with a splash of chicken broth or water.
Heat: Cover tightly with foil and bake for 15–20 minutes. Remove foil for the last 5 minutes to crisp the potatoes.

2. The Stovetop Method (Fastest)

Prep: Place chicken and vegetables in a skillet over medium-low heat.
Moisture: Add a tablespoon of broth or butter and cover with a lid.
Heat: Simmer for 8–10 minutes, occasionally spooning the sauce over the chicken to keep it moist.

Pro Tip: Avoid high heat, which makes the chicken rubbery and the potatoes mushy.

FAQs

Can I use chicken breast instead? Yes, but reduce the cooking time to 20-25 minutes to avoid drying it out. Bone-in thighs or legs are much better suited for the longer roasting time.
Is this different from the creamy version? Yes, James Martin has a few versions. This specific one (from his American Adventure) uses chorizo and Tabasco instead of the classic cream and mustard sauce.
Can I make it less spicy? Simply omit the Tabasco and use a mild chorizo. The dish will still have plenty of flavour from the bacon and herbs.

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Chicken Bonne Femme Nutrition Fact

Calories: 620 kcal
Total Fat: 42g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 850mg
Total Carbohydrate: 35g
Protein: 45g